New England Baked Beans

America's most famous bean dish was invented by the Puritian women of Boston. In addition to molasses and brown sugar, this verson gets its sweet tang from barbecue sauce. Rather than salt pork, turkey bacon is used to reduce fat.

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 11%
  • Fat: 2.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.6g
  • Carbohydrate: 34.4g
  • Fiber: 13.9g
  • Cholesterol: 9mg
  • Iron: 2.4mg
  • Sodium: 400mg
  • Calcium: 82mg

Ingredients

  • 3 cups dried Great Northern beans
  • 8 cups water
  • 1 1/4 cups chopped onion
  • 1 cup barbecue sauce
  • 3/4 cup packed brown sugar
  • 1/4 cup molasses
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 slices turkey bacon, cut crosswise into 1/4-inch strips

Preparation

  1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour.
  2. Drain beans, and return to pan. Add 8 cups water and onion, and bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender.
  3. Preheat oven to 350°.
  4. Drain bean mixture; return to pan. Add barbecue sauce and remaining ingredients; stir well. Cover and bake at 350° for 1 hour.
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